Italian chicken stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless, skinless chicken breasts |
| 1 | tablespoon | Olive or vegetable oil |
| ¼ | cup | 1/4-inch strips sliced pepperoni (about 1 ounce) |
| 2 | Clove garlic, finely chopped | |
| 2 | larges | Bell peppers, cut into l-inch squares |
| 1 | medium | Onion, thinly sliced |
| 2 | cups | L/4 inch slices zucchini (about 2 medium) |
| ¼ | cup | Dry red wine |
| 1½ | teaspoon | Chopped fresh or |
| ½ | teaspoon | Dried thyme leaves |
| 1½ | teaspoon | Chopped fresh or l/2 teaspoon dried rosemary leaves |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Grated Parmesan cheese |
Directions
Cut chicken into 2-inch cubes. Heat oil in 10-inch skillet over medium-high heat. Add chicken, pepperoni and the garlic; stir-fry 3 to 4 minutes or until chicken is almost done. Remove from skillet; keep warm.
Heat remaining ingredients except cheese to boiling in skillet.
Stir-fry 3 to 4 minutes or until vegetables are crisp tender. Stir in chicken mixture; heat through. Sprinkle with cheese. 4 servings.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 240 Protein 46% Protein, 9 30 Vitamin A 12% Carbohydrate, g 9 Vitamin C 53% Fat, g 9 Thiamin 12% Cholesterol, mg 65 Riboflavin 10% Sodium, mg 330 Niacin 64% Potassium, mg 610 Calcium 6% Iron 12% From the files of Al Rice, North Pole Alaska. Feb 1994